For a 20 lb turkey, he puts butter over and under the skin, along with garlic and assorted herbs. Also douses it a bit with liquid Adobo (in ethnic aisle, large wine bottle shaped glass jar). He puts two cans of chicken broth and a little bit of apple juice in the roasting pan and stuffs the turkey with potatoes and onions. Cooks at 200 overnight — usually takes it out around 7-8 am. Wonderful smell to wake up to on Thanksgiving morning.